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Scotch Eggs

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Scotch Eggs
by James Belardo

Here’s an Italian-American take on a traditional British ‘picnic’ food. My mother had found a recipe similar to this and found it enticing enough to try it herself, here’s our take.

4 hard boiled eggs, unshelled & chilled
2 eggs, beaten
1/8 cup milk
1/2 cup Italian-style Seasoned Bread Crumbs
1 lb. ground pork
1 teaspoon Salt
1/4 teaspoon freshly Ground Black Pepper
1 teaspoon Fennel Seeds.

Tomato Sauce Ingredients
1 28 oz. can plum tomatoes, hand crushed
2 tablespoons olive oil
1 clove Garlic
1/2 onion, chopped
1/4 teaspoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon Fennel Seeds
Dash of Tabasco Sauce – optional

Directions (Tomato Sauce)
1. Heat Olive Oil in small sauce pan and sauté onion and garlic until just becoming translucent (do not brown).
2. Add hand crushed tomatoes and bring up to simmer.
3. Add basil, oregano and some fennel seeds. Add a dash of Tabasco sauce if you like..
4. Cook on low heat for approximately 15-20 minutes.

*Directions (eggs)
1. Bring water to a boil
2. Lower to simmer, place eggs in water and cover.
3. Let cook for 6-minutes
4. Remove a refridgerate for at least 30-minutes
5. Remove eggshells carefully

1. Prepare eggs* ahead of time and chill in fridge.
2. In a large bowl, add Ground Pork, Salt, Pepper, and Fennel Seeds. Mix well and divide into quarters.
3. Dredge the hard boiled eggs in flour and then ‘wrap each Egg with one of the separated Ground Pork mixture.
4. In a shallow bowl, beat the 2 eggs and milk. Coat the ground-pork covered eggs in a bit of flour, coat with egg mixture and finally cover with the Bread Crumbs.
5. Bake in preheated oven at 325F degrees for about 45-minutes to an hour or until evenly browned.
6. Serve with Tomato Sauce drizzled on top. Garnish with fresh flat-leaf parsley.

The Grape Gourmet
• health • wellness • culture • flavor •

a Mo’zArt Production

Written by Zio James

September 24, 2013 at 3:13 PM

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